This sumptuous chicken dish features tender chicken thighs seared to perfection and enveloped in a velvety, tangy cream sauce with a bright hint of Dijon mustard and dill. Cherry tomatoes add juicy bursts of flavor, while a bed of delicate rice soaks up every drop of the delicious sauce. Every bite offers a harmonious balance of savory richness, gentle acidity, and herbaceous freshness, making for an elegant supper sure to impress and satisfy.
Preparation time
40 minutes
Total time
1 minutes
Difficulty
medium
Servings
4
Meal
supper
Calories
590
Carbohydrates
35
Fat
34
Protein
36
Ingredients
4 chicken thighs (bone-in, skin-on)
2 tbsp olive oil
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
2 cups cherry tomatoes, halved
2 tbsp dijon mustard
1/2 cup chicken broth
1 cup heavy cream
2 tbsp fresh dill, chopped (plus extra for garnish)
2 cups cooked rice (prepared from uncooked rice and water)
2 cloves garlic, minced
Instructions
Pat chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp pepper. Dredge lightly in flour, shaking off excess.
In a large skillet, heat olive oil over medium-high heat. Sear chicken thighs, skin side down, until golden and crisp, about 5 minutes. Flip and cook another 3 minutes. Remove and set aside.
Add minced garlic and cherry tomatoes to the pan, sautéing for 2 minutes until tomatoes begin to soften.
Pour in the chicken broth, scraping up brown bits from the pan. Stir in Dijon mustard and heavy cream until smooth.
Return chicken thighs to the skillet, reduce heat to medium-low, and cover. Simmer for 20 minutes or until chicken is cooked through.
Stir in dill and adjust seasoning with salt and pepper.
Serve chicken and sauce over prepared rice. Garnish with extra dill.
Key ingredients